Grilled Salmon And Asparagus Salad - cooking recipe

Ingredients

Maple-Dijon Dressing
1/3 cup maple-flavored syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
Salad
1 lb salmon fillet (1/2 inch thick)
1 lb fresh asparagus spear
4 cups baby greens
1 cup shredded carrot (about 1 1/2 medium)
1 hard-cooked egg, cut into 8 wedges
fresh ground black pepper

Preparation

Heat gas or charcoal grill.
In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill \"wok\").
When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.